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I swear that is the hardest dish I have ever made!! It is time consuming and doesn’t come out how the recipe says! I eat steaks med rare, I could not bring myself to eat a goose the same way! It looked way too rare for my family! Just got finished with it and I hope it’s good, but dang I will never cook one again ( and I cook a lot of meats!)
Sorry this was a hassle for you. Goose and duck are fatty, and thus a mess. But if you do have an inkling to roast either, try this method, which is more straightforward. It’s in the oven at a low temp for many hours, and the breasts are fully cooked at the end.
I cooked, well burnt rubber, that was supposed to be my 1st duck for Christmas. I was really upset, and very confused because I thought it would be the same as Turkey, which I thought I knew. Until I read your recipe and today followed it for my husband’s birthday. He and my son (my biggest critic) said I should use your many times in the future. And your gravy was the best I’ve made in a long time too! Thank you!
Absolutely love this recipe. Thank you for the lovely, drool worthy photos. I’m getting ready to cook my 5th goose and this will be my 5th time using this recipe.
My goose came out basically raw, and tough. It was a lot of extra work, and the worst goose I have made. Rare goose is not tender. I prefer slow roasting and using a high convection setting at the end of a roast. Also feel it’s important to explain how to make a broth with the bones when using a whole animal, because this is another part of the animal so many people neglect to utilize nutrition from (and our culture happens to be deficient in these nutrients). The best part of the goose was the broth; I made 5 gallons of it.
Roasted goose stock is delicious, Shawna! What do you like to make with it?
The toughest goose I ever had. Cooked for 40 minutes as per recipe. Took off breasts and set aside. Not tender at all. I should have cooked the goose a lot longer. Maybe I rushed and took the goose out to soon. Not looking to cook another using this recipe
Thanks for giving the recipe a try, Doug! I checked in with Hank, and he says that geese can just really vary a lot depending on where you got it, how it was raised, if it was wild or farmed, etc.
Made this for Christmas dinner and it was a big hit. I had a 12lb goose so mine cooked a little longer to get the breast temp correct. I found this super labor-intensive as i am not a ‘cook’ and probably would make the gravy and any side dishes a head of time so i could focus just on making sure the bird didn’t turn to rubber. The gravy was excellent. I need to get a sharper knife as i found it very difficult to separate the wings and legs and also the breast with a piping hot, unwieldy bird. That said, it was super tasty and i got a ton of goose fat left over for potatoes and more. I will make this again when goose goes on sale. Having the photos was super helpful.
First time cooking a goose. This was easy and extremely tasty. Everyone loved this Christmas goose so much it was requested for a new annual tradition. The two-step cooking method eliminated under/over cooking problems that was a complaint in other full-goose recipes. Figured a good tasting goose beat out a ‘beautiful table’ goose (at least on the first try). The breasts came out a bit more rare than I was comfortable with, so popped the strips back into the oven for another 15 mins. Came out perfect, a non-drippy pink rare. The wild goose didn’t have any fat drippings so did the crisping in ghee. The breasts (Canadian goose) were as tender as beef tenderloin, and the flavor was similar. I don’t know if the type of goose matters, but I brined it overnight per suggestion of fellow hunter to tenderize it. I plated it as pictured and added herb sprigs to make it pretty. Worked great!
If this is your first time out with a goose, I recommend following a much more basic recipe. I followed this recipe and ended up throwing the bird out. Most recipes indicate cooking a goose to 165 internal temp (breast is well below the temp in this version). Waiting to see if we get sick
Love this recipe/method… and well explained, Hank! Just made it last night for Christmas Eve dinner. I had cooked a few goose in years past… although I admit it’s been a few years since the last one… and I was always cooking the bird whole with mixed, yet decent results… but thought I’d try your “dismantled” method for a change. I followed your directions pretty much to the letter and it went fairly much as you describe with 2 exceptions… one is that at 325˚ the breast was already at 140˚ after only a total of 30 min cooking time (which surprised me a bit) yet after removing the breasts it still had a good pinkish color on the meat side. And two, both the breast and leg meat ended up a bit tougher than I had expected. I know Goose are not the most tender of fowl, but I didn’t remember my previous attempts to yield quite as tough a texture. Perhaps too much of the fat was bled out during cooking? The flavor was excellent… not livery at all… and the gravy was probably the best “from scratch” I’ve ever made… so big bonus there!
Any thoughts about the tougher texture of this bird? (came bagged from a “free range, responsibly grown” farm) I had the impression that the bird was of very high quality.
I want to try it again and slow the cooking time a bit to see if it turns out more tender.
I think i will prick the bird a lot less than i did this time. The taste was fabulous but i think i would have enjoyed a more juicy result. I filled a large mason jar with goose fat so it rendered quite a bit!
Thanks for giving the recipe a try, Russell, and glad you liked it! I checked in with Hank, and he says that the toughness and/or tenderness of geese can just really vary a lot depending on where you got it, how it was raised, if it was wild or farmed, etc.
This Christmas is the first time, I am making Goose, Lot of different things to do in your recipe, But, I’m going to try! I’m not good a carving breast but you make it sound very easy!
Great recipe. However, if the WOW factor of presenting a nicely roasted whole bird is not important, then why bother cooking a whole bird in the first place?Wouldn’t it be easier to simply cut the goose into pieces before roasting?
Good point, Nic. For those of us not accustomed to breaking down a whole raw goose (which is most of us), it’s easier to deal with cutting up a cooked goose. Yeah, I know a goose is generally the same as a chicken in terms of parts, but the joints can be a little trickier. Will you be roasting a goose for the holidays? Fine choice! Thank you for reading, and happy roasting.
Hi Sara, if my comments came through as a criticism I apologize to all readers and to Hank.
However, since goose, or turkey are the showstoppers during these festivities, I believe we should make every effort to present them to the table in the best possible way.
Yes, I will be roasting a goose this year, for the first time, after many successful turkey based Christmases. And that was the reason why I stumbled upon this recipe. I was looking for inspirations.
After all the reading done so far, I have decided that I will cook my goose brining it first, just like I have been doing with turkeys in the past.
Wish me luck …
Thank you for your reply :)
Merry Christmas and happy roasting to you too …
I had never roasted a goose before. My expectations were low. This recipe was a little messy, but the goose turned out great. I was happily surprised.
What a great way to do it!
Great and crispy
Great job it encourages me to do it. I am starting rearing geese. I am 79.
Man what a well written recipe. It’s as if you touch upon all the things that people think while cooking but no one writes about. Well done Hank, I’m now a subscriber.
Thank you. I was going to roast it on a rack until the leg joint breaks, but your way is better.
I made this for Christmas dinner and it worked out well. I wouldn’t do it again unless I found a much less expensive goose (ordered it through a local organic store and it cost about $100) but this recipe is the way to go — cutting out the breast halfway through is the main insight. The gravy worked out too, though I didn’t have Madeira so I substituted some cherry wine (that we got in the Dominican Republic). The only issue with the gravy was that I had to keep adding more stock and wine, more than I expected, and didn’t end up with so much that I had to do it in batches in the blender; there was enough for our crowd of 8 people, but no more. Next time I’d double the mount of stock to begin with. Other than that it was great, and I have a whole mug full of goose fat (from rendering and from the roasting pan) that I strained through cheesecloth. A+
My local grocery store just ran out of goose!!!Can I use this recipe on duck instead?!?!?!
If I had not read this I would never have known what to do I would have cooked it whole it looks delicious I am going to give it a try for this Christmas Thankyou